Grilled Apple-Marinated Short Ribs

Cooks often braise short ribs, but here, the rich ribs are marinated in a mix of apple juice, lemon juice and soy sauce, then grilled until charred on the outside and medium-rare within.

Ribs

1.25 cup
apple juice

4
meaty, boneless beef short ribs

1 Tbsp
toasted sesame oil

1 Tbsp
peeled and minced fresh ginger

3
garlic cloves, minced

4
scallions, thinly sliced

0.25 cup
fresh lemon juice

0.33 cup
soy sauce

PREPARE THE RIBS In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil. Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.

Sauce

2 Tbsp
sugar

2 Tbsp
toasted sesame oil

2 Tbsp
unseasoned rice vinegar

2.5 Tbsp
gochujang (spicy Korean chile paste)

0.33 cup
red miso

2
scallions, thinly sliced

3
garlic cloves, crushed

salt

2
shallots, thinly sliced

1 tsp
canola oil

1
Granny Smith apple, cored and very thinly sliced

MAKE THE SAUCE In a small skillet, heat the canola oil. Add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes. Transfer to a small bowl and let cool slightly.

In a blender or mini food processor, combine the cooked shallots with the garlic, scallions, miso, gochujang, vinegar, sesame oil and sugar and process to a smooth puree. Season the sauce with salt and transfer to a small bowl.

An hour before cooking, remove the marinated ribs from the refrigerator and let stand at room temperature.

Light a grill or preheat a grill pan. Remove the ribs from the marinade, scraping off any excess. Grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes. Let rest for 10 minutes, then thinly slice across the grain. Serve the ribs with the sauce and the sliced apple.